150 g. of rice
100 g. boletus edulis.
200 g. Bimi
50 g. Parmesan.
1/2 clove of garlic.
1 liter of vegetable broth.
75 ml of white wine.
Extra virgin olive oil.
Chop the onion and sauté in a pan with olive oil and chopped garlic. When it starts to be transparent add the mushrooms and stems of Bimi, parties each stalk into 3 pieces. Sauté lightly and add the rice.
Stir to mix all ingredients and add the white wine.
Then gradually add the vegetable broth, this process must be done very gradually, during the first 10 minutes of cooking, ideally add 75 ml. every time.
Finally we add the Parmesan and stir with the cheese.
Serve with a decoration of a Bimi stalk uncut.